Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Chablis OR other dry
- white wine
1/2 c Water
1 Salmon fillet; 3/4 lb.
1 ts Dillweed; whole, dried
8 sm Potatoes; red, quartered
8 c Spinach; fresh, loosely
- packed, trimmed and torn
1 cn Artichoke hearts; drained.
- quartered, 14 oz. can
1/4 c Chablis OR other dry
- white wine
3 tb Water
1/2 ts Dillweed; whole, dried
3 tb Vinegar; red wine
1 tb Mustard; dijon

-------------------NUTRIENTS PER SERVING------------------------
302 Calories
29.3g Protein
22.1g Carbohydrates
10.1g Fat
74mg Cholesterol
449mg Sodium

Combine first 2 ingredients in a large skillet; bring to a boil. Add
salmon, skin side down, and sprinkle with 1 teaspoon dillweed. Cover;
reduce heat, and simmer 13 minutes or until salmon flakes easily when
tested with a fork; remove from skillet. Using a fork, seperate
salmon into bite sized pieces; and set aside. Arrange potatoes in a
vegetable steamer over boiling water. Cover and steam 13 minutes or
until tender. Combine salmon, potatoes, spinach and artichokes in a
bowl; toss gently. Combine remaining ingredients in a jar. Cover
tightly, and shake vigorously. Pour over salad; toss gently. Serve
immediately.

Source: Safeway's Nutrition Awareness program, from Cooking Light
Magazine Submitted By DAVID KNIGHT On 05-22-95

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